Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Corn tortillas
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Rinse the quinoa under cold water and then cook it in vegetable broth or water according to package instructions.
- Heat olive oil in a skillet over medium heat. Add the cumin and chili powder, cooking until fragrant.
- Stir in the black beans and cooked quinoa, mixing until combined. Season with salt and pepper.
- Warm the corn tortillas in a separate pan.
- Assemble the tacos by filling each tortilla with the quinoa and black bean mixture.
- Top with fresh cilantro and a squeeze of lime.
Notes
Make sure to rinse the quinoa well before cooking to remove its natural coating. Adjust spices according to your taste and feel free to add other veggies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg